Day 1

Arrive & Explore Downtown PoCo

Start your weekend in the heart of Port Coquitlam at Leigh Square. Featuring public art and fountains, the square is also a hub for community events during the summer months.

Port Coquitlam Farmers Market

Shop for farm-fresh produce, homemade treats, and artisan-made goods every Thursday from 3 to 7 pm.

Downtown PoCo Friday Nights

Enjoy live music, a beverage garden, family activities, local vendors, and a fountain light show on Friday, June 19 and July 3 from 4–9 pm.

Music in the Square

Live afternoon concerts featuring professional musicians and a variety of genres on July 5, July 19, August 9, and August 23 from 2 to 5 pm.

Fountain Light Shows

Visiting on a Friday or Saturday evening? Stick around for the Leigh Square fountain light shows at 7 and 9:30 pm.

Dinner & Drinks at Patina Brewing Co. Brewhouse & BBQ

A fitting next stop, Patina Brewing Co. pairs craft beer with slow-smoked barbecue. The rotating tap list keeps both casual beer drinkers and craft enthusiasts happy, featuring approachable lagers, award-winning core favourites, and the occasional experimental brew. The food menu leans heavily into comfort classics, including brisket, ribs, pulled pork, smoked chicken wings, and several barbecue-inspired poutines. 

If you’re visiting on a Friday or Saturday, stay for late-night happy hour from 8:30 pm until close. Between the busy patio, friendly staff, and laid-back atmosphere, Patina is the kind of place where one quick pint easily turns into an entire evening.

Day 2

Breakfast & the Traboulay PoCo Trail

Kick off Saturday with brunch at Crave Bistro & Bar, a local favourite that elevates breakfast classics with global twists. The menu ranges from waffle bennies and rolled omelettes to flavour-packed specialities like Mexican chilaquiles and Turkish menemen. Whatever you order, Crave is the perfect spot to fuel up before a day of exploring.

Walk or Bike the Traboulay PoCo Trail 

One of the best ways to experience Port Coquitlam is by getting outside. The Traboulay PoCo Trail is a scenic 25-kilometre multi-use loop connecting parks, pathways, forests, wetlands, and urban neighbourhoods. The trail is mostly flat, with a mix of paved paths and packed gravel, making it accessible for walkers, runners, and cyclists of all ages and activity levels.

Do the full loop, or just pick a section and go at your own pace. Either way, the trail offers a peaceful contrast to a weekend of brewery hopping and makes that first afternoon pint feel especially well earned.

Explore the North of the Fraser Ale Trail

PoCo’s brewery scene is small but well-connected, offering a laid-back way to spend an afternoon. Several tasting rooms are located in close proximity to one another, making for an ideal self-guided tasting tour. Be sure to download the free BC Ale Trail app before you start, and it’ll help you navigate between stops. Plus, check in at each brewery and earn rewards along the way.

Tinhouse Brewing

 A 12-tap neighbourhood brewery with a welcoming, community-focused space, Tinhouse Brewing is known for balanced, approachable beers with a noticeable lean toward British-inspired malt-forward styles. Alongside hazy IPAs and crisp lagers, expect rotating brown ales, porters, seasonal releases, and occasional barrel-aged offerings.

Side Quest Brewing Co.

Just a block from Tinhouse, Side Quest Brewing Co. brings a playful, pop-culture twist to the craft beer experience. Inspired by fantasy, gaming, sci-fi, and all things nerd culture, the beer lineup stays grounded in thoughtful, approachable beers, but with plenty of character.

Taylight Brewing

Bright, open, and inviting, Taylight Brewing focuses on easy-drinking IPAs and refreshing lagers across its rotating tap list. Its location near the riverfront section of the Traboulay PoCo Trail also makes it a convenient stop for walkers and cyclists looking to rest and replenish.

Patina Brewing Co

Circle back to Patina Brewing Co. for another flight and a round of shareable barbecue favourites.

Poco Brothers Brewing Co

End the brewery loop at Poco Brothers Brewing Co., located inside the historic Cat & Fiddle Pub. Established in 2021 as the pub’s in-house brewery, Poco Brothers offers fresh small-batch beers alongside the Cat & Fiddle’s full menu.

Fremont Village & Casual Local Dining

After an afternoon of tasting rooms, spend some time exploring the Fremont Village area. The north-side district combines shopping, dining and outdoor spaces, making it a convenient place to continue the evening.

When dinner rolls around, Cat & Fiddle Pub is a natural choice. A longtime neighbourhood favourite, it has been a cornerstone of the Port Coquitlam community since 1979 — known for hearty comfort food, a welcoming atmosphere, and a longstanding commitment to local charities and sports teams. 

And when you’re ready for one last pint, Poco Brothers Brewing Co. is right there for an effortless nightcap.

Day 3

Family-Friendly Activities & One Last Pint

Start your final morning at The Big Flat Pancake Co., a popular local brunch spot known for its Dutch-style pancakes. Unlike traditional North American pancakes, these are thin, soft, yet still fluffy, with plenty of sweet and savoury flavours to choose from. Alongside the signature pancakes, they also serve waffles, eggs, sandwiches, coffee, mimosas, and Caesars for a leisurely brunch experience.

Before heading home, Port Coquitlam has a few great options for a relaxed Sunday morning:

Hyde Creek Recreation Centre

A popular local complex with pools, racquet courts, and fitness amenities. 

Port Coquitlam Community Centre (PCCC)

Featuring a leisure pool and seasonal spray park that’s perfect for kids on a warm summer morning.

Leigh Square & Donald Pathway

A relaxed urban walking area connecting downtown pathways, art installations, and green space.

If you missed any breweries on Saturday, Sunday afternoon is the perfect time to squeeze in one last tasting room stop. It’s also a great opportunity to pick up a growler or four-pack and bring a little bit of PoCo home with you.

Why Port Coquitlam Makes a Great Weekend Getaway

Port Coquitlam strikes the balance between outdoor adventure, local flavour, and a strong sense of community. The city feels relaxed without lacking energy, and its growing craft beer scene adds to its appeal as a weekend destination. 

Whether you’re visiting for the breweries, restaurants, trails, or a quieter escape within Metro Vancouver, Port Coquitlam is well worth a weekend getaway.

Continue your travels along the North of the Fraser Ale Trail. 

Every Pint Tells a Story

Supporting Local. Celebrating Community.

The post Port Coquitlam’s Best Bites, Brews & Outdoor Adventures appeared first on The BC Ale Trail.

About the Recipe

Turkey is the ultimate centrepiece for holiday meals and a versatile protein for gatherings throughout the year. Locally raised BC turkey is lean, nutrient-dense and full of natural flavour, especially when sourced from trusted farms like JD Farms in Langley, where premium, antibiotic-free turkeys have been raised with care for more than 40 years.

This recipe brings together some of the best ingredients grown and crafted in our province. Windset Farms, a leader in sustainable greenhouse growing, provides fresh, vibrant Vivo tomatoes that roast beautifully alongside the turkey. Grandpa J’s Original All Purpose Seasoning Blend adds depth and balance to the brine and rub, giving the bird rich, savoury character that chefs rely on in their kitchens.

To complete the meal, the recipe highlights local craft beer from Port Coquitlam’s breweries along the North of the Fraser Ale Trail, where a passionate community of brewers create distinctive, flavour-forward beers that pair naturally with BC-grown ingredients.

Brining the turkey in BC Beer and Grandpa J’s seasoning ensures exceptionally moist and flavourful results, while the roasted tomatoes offer a bright, savoury twist on traditional holiday sides. This dish is a celebration of BC farmers, producers, makers and brewers, and a reminder of the incredible ingredients grown close to home.

Full recipe below. 

 

 

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A post shared by Ned Bell (@nedbell)

Ingredients

Serves 8-10 people

Brine

• 1 whole 14 to 16-lb BC turkey, we got ours from JD Farms 
• 1/2 cup Grandpa J’s Original seasoning
• 2 to 3 cans BC Beer (Patina’s Maple Amber Ale recommended)
• 2 cups brown sugar, honey or maple syrup
• 5 litres water
• 4 bay leaves
• 2 sprigs rosemary or thyme
• 3 cloves garlic
• 2 sprigs sage

Rub

• 1/2 lb butter
• 2 tbsp Grandpa J’s Original seasoning

Roasted Windset Farms Vivo Tomatoes

• 2 x 2 lb containers Vivo tomatoes
• 1 tsp kosher salt
• 1 tsp cracked black pepper
• 2 tbsp olive oil
• Leaves from 1 sprig fresh thyme

Preparation

Brine

1. In a large stockpot or bucket, combine 3 litres water, 1/2 cup Grandpa J’s Original seasoning and the brown sugar. Bring to a boil, stirring until dissolved.
2. Remove from heat and add the remaining 2 litres water and the BC beer. Allow the brine to cool completely.
3. Lightly crush the garlic and herbs with the back of your knife and add them to the brine.
4. Once chilled, preferably overnight, pour the brine over the turkey and ensure it is fully submerged. If it floats, use a clean, heavy plate to hold it down. Cover and refrigerate for 4 to 6 hours.

Roasting the Turkey

• Remove the turkey from the brine and rinse well. Place on a rack and pat dry to help the skin crisp.
• Gently loosen the skin on the turkey breast and slide cubes of seasoned butter underneath and on top.
• Roughly chop celery, onion and carrots and spread them in the roasting pan under the turkey.
• Roast at 350 F for 3 to 4 hours until the skin is golden and the internal temperature reaches 160 to 165 F. After two hours, check the turkey and cover with foil if needed to prevent overbrowning.
• Rest the turkey for 30 minutes before carving.

Gravy

• Strain the vegetables from the drippings and reserve the liquid.
• In a pot over medium heat, whisk the drippings until bubbling. Add 2 tbsp flour per cup of drippings, whisking to avoid lumps. Strain if needed.
• Finish with 2 tbsp BC Beer or apple juice per cup of gravy.

 

Roasted Windset Farms Vivo Tomatoes

• While the turkey rests, heat the oven. Toss the tomatoes with olive oil, kosher salt, cracked pepper and thyme.
• Roast on a lined tray for 25 minutes until golden and juicy.

 

Mini Fresco Cucumbers 

I also love serving Windset’s Mini Fresco cucumbers on a platter in the middle of the family table as in my experience the little ones around the table will enjoy the cukes far more than the grown-up veggies.  

 

To Serve

Serve the turkey with roasted Vivo tomatoes, BC Fresh golden potato mash or roasted potatoes and Brussels sprouts seasoned with Grandpa J’s. Add stuffing if desired.

 

Enjoy and celebrate the best of BC this season.

Pairing Notes

 

Patina Brewing Co. Brewhouse & BBQ – Maple Amber Ale

Brewed with real AAA dark Canadian maple syrup, this amber ale balances rich malt character with a gentle maple finish. Its warmth and layered profile make it a perfect pairing for the savoury turkey and herbal notes in the brine.

Sidequest Brewing – Elder Gods Irish Foreign Export Stout

Rich and focused with dark chocolate and roasted coffee notes, this stout complements deep roasted flavours and adds complexity without sweetness.

Taylight Brewing – Sakura Yuzu Ale

Light and floral with citrus lift from yuzu, this ale brings a bright contrast to rich turkey and savoury sides.

Tinhouse Brewing – Run of the Mill Peppercorn Saison

A lively Belgian-style saison with orange peel, coriander and white peppercorns. Its refreshing spice and citrus notes pair well with traditional festive sides.

Watch the full CTV segment here

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Every Pint Tells a Story

Supporting Local. Celebrating Community.

The post Cooking with Chef Ned Bell: Fresh BC Ingredients and Local Brews from Port Coquitlam appeared first on The BC Ale Trail.

BC Beer–Braised Beef Short Ribs with Caramelized Onion, Sour Cream & Grain Mustard Mashed Potatoes and Roasted Cabbage

Recipe by Chef Ned Bell

About the Recipe

Featuring craft beverage partners from Salmon Arm on the Southern Interior Ale Trail: Ricochet Brewing and Taphouse, Barley Station Brew Pub, Northyards Cider Co., and Shuswap Cider Co.

There’s nothing more comforting on a chilly winter night than a slow-braised, family-style dish bubbling away in the oven. Beef short ribs, local beer, caramelized onions, roasted cabbage: simple, deeply flavourful ingredients transformed into a meal meant for sharing.

This recipe is also a delicious way to experience Salmon Arm’s flourishing craft beverage scene. The community has quickly become a must-visit stop for craft beverage lovers, with inventive small-batch brews and orchard-fresh ciders that reflect the character of the Shuswap in every glass. Whether you’re sipping a pint from Ricochet Brewing and Taphouse, enjoying a classic pour at the long-standing Barley Station Brew Pub, or discovering the crisp expressions of Northyards Cider Co. and Shuswap Cider Co., Salmon Arm offers visitors a true taste of place.

Salmon Arm is a premier all-season destination, and this dish fits right in. After a day outdoors, it’s the kind of meal you want waiting at the end of the trail. The city is centrally located about an hour from three major ski hills, is home to the world’s longest curved wooden wharf in North America, and is a birdwatching paradise, with two-thirds of the bird species found in BC recorded in the area. It’s a place where winter powder days, lakeside walks, and spring shoulder-season adventures all pair perfectly with great local food and drink.

This recipe also celebrates Shuswap farm-to-table living, with ingredients that can be sourced from local food partners like DeMille’s Farm Market & Orchard. DeMille’s is a beloved regional landmark where fresh, locally grown produce, specialty foods, and farm-raised meats come together in a welcoming, family-friendly setting. It’s more than a market; it’s a gathering place that captures the spirit of the community, and the perfect stop to pick up everything you need for a meal like this.

Choose a bold, malty beer or crisp, fruity cider from one of these producers to create rich depth in the braise, and pour another to serve alongside.

Full recipe below

Ingredients

Serves 4

Beer-Braised Beef Short Ribs

• 6–8 oz beef short ribs per person (ask your local butcher for high-quality, well-marbled ribs)
• 2 medium carrots, chopped into 1-inch pieces
• 1 medium onion, peeled and cut into 1-inch pieces
• 2 celery stalks, chopped into 1-inch pieces
• 5 cloves garlic, finely chopped
• 1 Barley Station English Brown Ale (choose something rich and malty)
• ½ cup red wine vinegar (balsamic or red wine also work)
• 2 L beef stock (preferably gelatin-rich stock from a butcher shop or make your own)
• 3 bay leaves
• 3 sprigs fresh thyme
• 2 tbsp all-purpose flour
• 4 tbsp canola oil
• 3 tbsp salt
• 2 tbsp cracked black pepper
• 1 cinnamon stick
• 3 tbsp butter
• A splash of Ricochet Brewing Firehouse Red Ale

Roasted Cabbage

• 1 small green cabbage, cut into 8 wedges (core removed)
• Olive oil or brown butter
• 2 tbsp salt
• 2 tbsp cracked black pepper
• 3 tbsp warm honey

Caramelized Onion Mashed Potatoes

• 3 medium/large onions, peeled and thinly sliced
• 3 tbsp canola oil
• 1 tbsp salt
• 2 tbsp red wine vinegar
• 3 tbsp grainy mustard
• 4 tbsp sour cream
• 3 lbs golden potatoes, peeled and diced
• Additional salt to taste

Preparation

Beef Short Ribs

1. Preheat the oven to 350°F.
2. In a large, heavy pan or braising pot, heat the canola oil over medium heat.
3. Season the short ribs generously with salt and pepper, then dust lightly with flour.
4. Sear the ribs on all sides until lightly browned.
5. Remove the ribs from the pan and set aside.
6. Add the carrots, onion, celery, and garlic to the pan. Cook for about 10 minutes, stirring occasionally, until the vegetables are lightly caramelized.
7. Return the ribs to the pan, nestling them into the vegetables.
8. Add the beer and vinegar. Bring to a simmer and reduce the liquid by half—about 5 minutes.
9. Add the beef stock, bay leaves, thyme, and cinnamon stick. Cover with a lid and transfer the pan to the oven.
10. Braise for 90 minutes, checking halfway through. Gently stir the vegetables and turn the ribs over in the braising liquid.
11. After 90 minutes, test the ribs with a fork—they should be tender and yielding. (Depending on your ribs and oven, they may need slightly more or less time.)
12. Once tender, remove the ribs from the pan. Strain the vegetables and aromatics from the braising liquid.
13. Return the liquid to the pan and simmer over medium heat until glossy and slightly thickened.
14. Whisk in the butter and a splash of beer to finish the sauce.

Caramelized Onions

1. In a shallow pan over medium heat, cook the onions in the canola oil, stirring frequently, until deeply golden brown and caramelized.
2. Remove from the heat and add the vinegar.
3. Allow to cool slightly, then transfer to a cutting board and chop until they form an almost smooth purée.

Mashed Potatoes

1. Simmer the potatoes in salted water until tender.
2. Drain well and allow excess steam to escape.
3. Mash the potatoes, then fold in the sour cream, grainy mustard, salt, and caramelized onions.

Roasted Cabbage

1. Preheat oven to 375–400°F.
2. Carefully keep the cabbage wedges intact.
3. Drizzle generously with olive oil or brown butter.
4. Season with salt and pepper.
5. Place on a parchment-lined baking tray and roast for 35–45 minutes, until deeply golden brown and tender.
6. Remove from the oven and spoon warm honey over each wedge.

To Serve

Serve family-style:

• Spread the mashed potatoes onto a large platter or shallow serving bowl.
• Top with the beer-braised short ribs and spoon the glossy sauce over the top. Arrange the roasted cabbage alongside.

Pour yourself a pint of your favourite BC Ale Trail beer or cider, perhaps something from Ricochet, Barley Station, Northyards Cider Co., or Shuswap Cider Co.

Pairing Notes:

Barley Station Brew Pub – Bushwacker Brown (English Brown Ale)

A classic, malty brown ale with a medium body and subtle chocolate and nut notes. Its gentle roast echoes the seared short ribs and caramelized onions, while the smooth finish complements the creamy mashed potatoes. A gold winner at the Canadian Brewing Awards.

Ricochet Brewing and Taphouse – Firehouse Red Ale

A medium-bodied red ale with a distinct roasted caramel character. The toasted sweetness picks up the browned edges of the beef and vegetables without overpowering the dish. Bonus story in the glass: Firehouse Red is dedicated to local volunteer fire departments and first responders.

Shuswap Cider Co. – Cherry Rosé Cider

Ripe Okanagan cherries fermented into a light wine, blended with balanced apple cider. Bright, juicy, and slightly dry, it cuts through the richness of the ribs and lifts the savoury flavours. An especially good match if you want a fresher, fruit-led contrast to the braise.

Northyards Cider Co. – Semi-Dry Cider

Crisp, traditional apple cider with intentionally restrained sweetness. The lively acidity refreshes the palate between bites of tender, fatty beef, keeps the pairing savoury, and lets the herbs, onion, and roasted cabbage shine. Light carbonation adds a clean, bright finish.

Watch the full CTV segment here.

Every Pint Tells a Story

Supporting Local. Celebrating Community.

The post Cooking with Chef Ned Bell: Fresh BC Ingredients and Local Brews from Salmon Arm appeared first on The BC Ale Trail.

Roasted Carrot, Apple and Winter Ale Soup

Made and paired with craft beer from Mariner Brewing

Recipe by Chef Ned Bell

About the Recipe

This dish brings together three BC producers who are each redefining local flavour in their own way.

Avery Family Farms is growing crisp, flavourful lettuces year-round in the Okanagan using sustainable, pesticide-free greenhouse practices that keep freshness in season every day.

Tree Island Yogurt, handcrafted on Vancouver Island with fresh milk from small family farms, adds creamy richness and wholesome balance to every bite.

And Coquitlam’s Mariner Brewing pairs innovation and community spirit in every pint, creating beers that are as expressive and food-friendly as they are local. Visit them on the North of the Fraser Ale Trail. 

Together, they showcase the best of BC’s food culture — thoughtful craftsmanship, local collaboration, and the delicious rewards of eating and drinking close to home.

Full recipe below

Ingredients:

Soup

• 2 lbs carrots (or substitute with fall or winter squash if preferred), peeled if desired, trimmed, and roughly chopped into 1-inch pieces
• 4 tbsp brown butter or olive oil
• 1 tbsp salt
• 1 large onion, peeled and diced
• 3 tbsp garlic, minced
• 4 tbsp butter
• 4 tbsp olive oil
• 1 (473 ml) can of Winter Ale from Mariner Brewing
• 2 medium apples, cored and diced (peel can be left on)
• 2 litres vegetable stock (or chicken stock if preferred)
• 1 tsp each ground cumin, coriander, chili powder, turmeric, and cinnamon

Yogurt Garnish

• 1 cup Tree Island Yogurt
• 4 tbsp maple syrup (or BC honey, gently warmed if using)
• 1 tbsp cracked black pepper
• 1 tsp salt

Avery Farms Lettuces Salad

• 1–2 heads of Avery Farms lettuce (choose from Roma Romaine, Sweet Leaf, Red Leaf, or Crispy Leaf)

Dressing

• 1 cup Tree Island Yogurt
• 2 tbsp apple cider vinegar
• 1 tsp salt

Garnish

• 4 tbsp toasted and chopped local hazelnuts
• ¼ BC apple, sliced thin

Method:

Soup

1. Preheat the oven to 375°F.
2. Toss the chopped carrots with brown butter (or olive oil) and salt. Spread evenly on a lined baking tray and roast for 30 to 40 minutes until golden brown and caramelized.
3. In a large pot over medium heat, melt the butter and olive oil together.
4. Add the onions and cook for 10 minutes until softened.
5. Add the garlic and cook for 3 minutes.
6. Add the roasted carrots and apples, and cook for 5 minutes.
7. Stir in the spices and cook for 1 minute to release their aroma.
8. Add the Winter Ale and cook for 1 minute.
9. Add the vegetable stock and simmer gently for 12 to 15 minutes. Do not boil.
10. Taste and adjust seasoning as needed.
11. Remove from heat and allow to cool slightly. Puree with a hand blender or in a high-speed blender until smooth.
12. Keep warm until ready to serve.

Yogurt Garnish
Mix all ingredients together until smooth and set aside to garnish the soup.

Avery Farms Lettuces Salad

Trim the base and chop into 1–2 inch pieces, or leave the leaves whole.

Dressing
Whisk all ingredients together until smooth and set aside.

To Serve

For the Soup:
Ladle the hot soup into bowls and garnish with a generous spoonful of the maple black pepper yogurt.

For the Salad:
Toss the Avery Farms lettuces with the nuts, apples, and dressing. Serve immediately alongside the soup with your favourite fresh bread.

Beer Pairing Notes

This dish pairs beautifully with Coquitlam’s Mariner Brewing’s lineup of handcrafted beers.

Winter Ale: The warm spices and malty richness echo the flavours of the roasted carrots and apples in the soup.

Lafarge Lake Lager: Its crisp, clean finish balances the creaminess of the yogurt and the freshness of the Avery Farms salad.

Belgian Tripel with Pear and Honey: The subtle sweetness and spiced complexity complement the maple and black pepper yogurt garnish perfectly.

Enjoy the harmony of BC-grown ingredients, craft beer, and community spirit.

Watch the full CTV segment here.

Every Pint Tells a Story

Supporting Local. Celebrating Community.

The post Cooking with Chef Ned Bell: Fresh BC Ingredients and Local Brews from Coquitlam appeared first on The BC Ale Trail.

While the connection might not seem obvious at first glance, there is a natural relationship between farmers’ markets and the craft beer community – one that we’ve talked about before. Both farmers’ markets and craft breweries share a commitment to supporting local producers, celebrating regional flavours, and fostering genuine connections between makers and consumers. And both represent a shift toward more intentional consumption, where knowing the source of what you’re buying matters as much as the quality itself. Movements like the Canada-wide Glorious and Free collaboration beer (and the growing list of other all-Canadian-ingredient brews) show that craft beer lovers care about supporting local and strengthening communities while showcasing the incredible resources our province has to offer. And farmers’ markets share those same values.

The BC Association of Farmers’ Markets (BCAFM) is an organization that is “passionate about local food and helping markets, farmers and small businesses grow so local food continues to thrive.” Their member markets take place across BC on the BC Farmers’ Market Trail, some seasonally and some year-round, but all with a “grow it, make it, bake it” philosophy: everything you’ll find at these markets has been grown or crafted by a locally-owned small business.

On the BC Farmers’ Market Trail, you’ll find over 145 market destinations around the province, each with something unique to offer. Not sure where to start? Download the free BC Farmers’ Market Trail app to find the markets nearest you. Just like the BC Ale Trail app*, you’ll find a guide to the markets closest to you and be able to browse regional destinations. You can earn points by checking in when you visit a market, join ‘Taste & Do’ challenges, complete Tasting Passports, all as you discover your new favourite ingredients and products to truly savour the flavours of BC.

*The BC Ale Trail is making it even easier to find farmers’ markets near you that host local craft breweries! On the BC Ale Trail mobile app and on the website, you’ll find local farmers’ markets listed on the Events pages. Your weekend grocery shopping just got tastier!

There are plenty of reasons to make farmers’ markets your go-to shopping destination and become part of this thriving local economy; here are just a few:

Support Local and Strengthen Your Community

When you buy directly from a local farmer, baker, maker, or artisan at a farmers’ market, your money goes straight back to the source and stays in your local economy. This direct-to-consumer model means more of your hard-earned dollars support local families and businesses rather than distant corporations.

But the impact goes beyond economics. Shopping at farmers’ markets strengthens community ties in meaningful ways. The BCAFM collaborates with community organizations and member farmers’ markets to provide farmers’ market coupons to lower-income families, pregnant people, and seniors. This coupon program, supported by the Province of British Columbia and generous community donors, ensures that fresh, local food is accessible to everyone in the community.

By shopping at your local farmers’ market, you’re not just buying food—you’re investing in a more equitable and connected community.

Discover So Much More Than Fruits and Vegetables

While fresh produce might draw you in, BC farmers’ markets offer an incredible diversity of local goods that will surprise and delight you. You’ll find everything from farm-fresh eggs to artisanal dairy products, locally raised meat, golden honey, homemade preserves, and freshly baked bread that puts grocery store options to shame.

The variety doesn’t stop at food. Local markets showcase an impressive array of BC-made products, including things like handcrafted soaps and natural skin care, artisan jewelry, leather or knitted goods, clothing, and beautiful woodworking or pottery pieces. Whether you’re looking for a unique gift or treating yourself to something special, farmers’ markets offer one-of-a-kind items you simply won’t find anywhere else.

Every visit becomes a treasure hunt where you might discover your new favourite local jam maker, the hottest hot sauce to spice things up, or that perfect handcrafted piece for your home.

Sample and Shop Local Craft Beer

Yes, you read that right! Many BC farmers’ markets feature local craft breweries where you can sample the latest releases and pick up a 4-pack or 6-pack to pair with the fresh ingredients you’re gathering. There’s something magical about selecting fresh vegetables, artisan cheese, and locally baked bread, then completing your meal with a craft beer from the same community.

This unique shopping experience lets you create completely local meals while supporting multiple small businesses in one trip. Imagine pairing that farm-fresh tomato and basil with locally made mozzarella and a crisp wheat beer—all sourced within miles of your home.

Dramatically Lower Your Environmental Impact

Here’s a staggering fact: the average North American meal travels between 2,400 to 4,000 kilometres from farm to table, according to one Ontario newspaper. 92% of imported fruit travels more than 1500km, with 22% travelling beyond 7000 km to reach your table, according to a paper by York University.

When you shop at farmers’ markets, you’re buying food that may have traveled just a few dozen kilometers—or sometimes just a few blocks—to reach you. This dramatic reduction in food miles means significantly lower carbon emissions, less packaging waste, and reduced reliance on fossil fuels for transportation. By choosing local, you’re making a powerful environmental statement with every purchase while reducing your personal carbon footprint in a meaningful way.

Experience Seasonal, Fresh Food That Simply Tastes Better

There’s no comparison between a tomato picked yesterday from a local farm and one that’s been shipped thousands of miles and stored for weeks. Farmers’ market produce is harvested at peak ripeness and sold within days, or even hours, of being picked. This means you’re getting maximum nutritional value, incredible flavour, and the freshest possible ingredients. You’ll taste the difference immediately: strawberries that burst with sweetness, greens that are crisp and vibrant, and herbs so aromatic they perfume your kitchen.

Shopping seasonally also connects you to the natural rhythms of your region. You’ll develop a deeper appreciation for what grows when, discover new varieties of familiar vegetables, and learn to create meals that celebrate the best of each season. Not sure how to cook a purple cauliflower? Ask the vendor! Another benefit to shopping directly from the grower is the opportunity to learn the best ways to prepare new foods straight from the pros.

Here are some of the markets around BC where you’ll find your local craft brewery each week, organized by region:

Kootenay Rockies:

• Creston Valley Farmers’ Market
  • Wild North Brewing
• City of Nelson Farmers’ Market – Baker Street Market
  • Nelson Brewing Company

Cariboo Chilcotin Coast:

• Quesnel Farmers’ Market
  • Barkerville Brewing

Thompson Okaganan:

• Celista Hall Farmers’ Market – Celista, North Shuswap
  • Ricochet Brewing
• Kamloops Regional Farmers’ Market
  • Red Collar Brewing
• Penticton Farmers’ Market
  • Tin Whistle Brewing
• Sorrento Village Farmers’ Market
  • Crannóg Ales

Vancouver, Coast and Mountains:

• Abbotsford Farm & Country Market
  • Old Yale Brewing
• Haney Farmers’ Market
  • The Patch Brewery
• Market at the Quay Farmers’ Market – North Vancouver
  • Beva Brewing & Blending
• New West Farmers’ Market
  • Steel & Oak Brewing
• Squamish Farmers’ Market
  • Five Roads Brewing

Vancouver Island:

• Duncan Farmers’ Market
  • Red Arrow Brewing
• Esquimalt Farmers’ Market
  • Driftwood Brewery
• James Bay Community Market – Victoria
  • Herald Street Brew Works
• Qualicum Beach Farmers’ Market
  • Dog Mountain Brewing

Every Pint Tells a Story

Supporting Local. Celebrating Community.

The post The Power of Shopping Local: Your Guide to BC Farmers’ Markets appeared first on The BC Ale Trail.

We asked our faithful followers on social media to tell us about the food they love at their favourite breweries. The results absolutely poured in. More than 90 breweries were mentioned, and the dishes they highlighted were definitely drool-worthy. Whether seafood or smoked meats, hand-made pizzas or pulled pork sandwiches, cheeseburgers or charcuterie trays, and plant-based or gluten-free, the food options at breweries on the BC Ale Trail are simply spectacular. Searching for good food and beer near you? 

Down on the farm — Finding delicious food at a farm-based brewery on Vancouver Island

Rusted Rake Brewing was one of the breweries that received the most mentions for its kitchen. Located on Vancouver Island in beautiful Nanoose Bay between Nanaimo and Parksville Qualicum Beach, this is a family-owned-and-operated business where the team does everything from planting and harvesting barley to brewing and pouring the beer in the beautiful tasting room and outdoor patio setting.

The Rake also has a superb kitchen that serves a wide range of dishes using locally sourced ingredients first and foremost. The menu features fresh, unpretentious West Coast fare, lovingly prepared with the most delicious local ingredients available by head chef Nick and the rest of the team. Highlights include the very popular seafood chowder, a brisket dip sandwich, and the chicken truffle bacon burger. Veggie-forward options include beet sliders, mushroom calamari, and the falafel plate.

Rusted Rake Brewing is open 11:30 am to 9:00 pm seven days a week. Find them on the Vancouver Island Part II Ale Trail.

Team up for delectable dishes – This Kelowna brewery partners with an amazing local catering company

Tucked away in Kelowna’s North End, Kettle River Brewing is a small-batch neighbourhood brewery that prides itself on experimenting with new recipes and ingredients, making for an ever-evolving collection of beers on tap. Kettle River is also famous for its food, which is produced by an on-site partner called Provisions Kitchen & Catering.

The kitchen offers a menu that changes monthly, but always features wings along with staples like burgers, falafels, and daily specials. Weekend specialties include the Ribeye for Two, Sunday brunch, and a special Big Board for Two option that must be ordered in advance. 

Kettle River Brewing is open Wednesday to Sunday. Find it on the Kelowna and West Kelowna Ale Trail.

Visit this hidden gem in Ladysmith for a smorgasbord of delicious dishes paired with a creative beer lineup

Bayview Brewing was founded by four friends including two local high school teachers. After winning some awards in a homebrewing competition they decided to use that success as a springboard for launching their own brewery. And since one of the teachers taught culinary arts, they decided to include a kitchen in their plans when they designed the brewery. Although they initially envisioned the place being beer-focused, it quickly became clear that their customers were just as excited about the food. Check out Bonnie Todd’s blog from shortly after the brewery opened in 2022.

Bayview’s Instagram is replete with photos of the bearded owners’ smiling faces as well as delectable-looking dishes. The menu changes often but often includes popular treats like tacos, subs, donairs and bao buns. There are always some gluten-free and vegetarian options, too. 

Bayview Brewing is open 7 days a week. Find it on the Vancouver Island Part I Ale Trail.

“Finish up your work, throw your laptop out the window, and bring your friends to The Office Brewery.” 

OK, maybe don’t throw your laptop out the window, but do head over to The Office Brewery in Kelowna’s North End Brewery District for delicious beer and an extensive food menu that will definitely get your stomach rumbling and mouth-watering.

Highlights picked by fans on social media include the bacon-wrapped jalapenos, spicy halloumi tacos, and dill pickle nachos. But those delicious treats barely scratch the surface of what The Office’s kitchen has to offer. How about donairs, sliders, chimichangas or a pulled brisket sandwich? Yes, please!

The Office Brewing is open 7 days a week with a Happy Hour daily Monday to Friday from noon to 5:00pm. Find it on the Kelowna and West Kelowna Ale Trail.

Taco-licious! These breweries draw crowds for their tacos. 

Four Winds Brewing in Delta had already made a name for itself by making some of the best beer in BC … and then it opened its own kitchen.

Four Winds’ tacos quickly became just as popular as the beer. More recently, they expanded the menu to include burgers and bowls so there are even more great options to choose from. 

Also watch for its new location, Four Winds Beach House & Brewery, to open this summer.

Four Winds Brewing Co. is open from 11:00 am to 8:00 pm daily, and can be found on the South of the Fraser Ale Trail.

Auténticos Tacos Mexicanos

Naturally, you’d expect authentic tacos at a Mexican-themed brewery, and that’s exactly what you’ll find at La Cerveceria Astilleros in North Vancouver. “The Shipyards Brewery” strives to bring the colourful, rich Mexican culture straight into the heart of Vancouver’s North Shore in the form of delicious craft beer and food.

The menu includes a wide variety of tacos, burrito bowls, and burritos (available Monday to Friday only).

La Cerveceria Astilleros is open seven days a week. You can find it on the Vancouver’s North Shore Ale Trail.

At Land & Sea Brewing, the amazing nachos are just the beginning.

This Comox brewery has a kitchen that draws folks from near and far.

Land & Sea Brewing is a fantastic brewery with a beautiful, open-concept tasting room located in Comox on Vancouver Island. Since it opened in 2018 it has become well known not only for its beer lineup but also for the whole Land & Sea experience. Indeed, the brewery won our annual Best Brewery Experience award in 2019.

Locals and visitors alike love the food options with the main highlight being a stellar range of nachos along with salt & pepper wings, salads and bowls.

Land & Sea Brewing is open daily. You can find it on the Vancouver Island Part II Ale Trail.

It’s worth the drive for the pizza!

Lots of breweries make great pizza. Some develop such a reputation for their pies that people plan road trips around them. For instance, when my son and I visit Cumberland to play the excellent disc golf course there a couple times a year, we also make sure we time it for a day when we can also visit Riders Pizza, the sister restaurant to Cumberland Brewing Co., which is right across the street. (FYI Cumberland Brewing also offers excellent food through its own kitchen.)

Back in 2022, Colby Mahood wrote about some of the other amazing pizza options to be found at breweries on Vancouver Island, including Devil’s Bath Brewing in Port McNeill, Twin City Brewing in Port Alberni, and Mount Arrowsmith Brewing in Parksville.

Over on the Mainland, check out the za at Rewind Beer Co in Port Moody, and the very authentic style pizze at Vancouver’s Luppolo Brewing in partnership with Local Pizzaiolo. Kelowna’s Jackknife Brewing is almost as famous for its amazing pizza as it is for its “weird beer.”

Looking for great food and craft beer near you? This is just a short list, but there are many more breweries in BC that offer delicious food to go with the fantastic beer they make. 

The post Searching For Good Food and Beer at A Brewery Near You? Well, Look No Further… appeared first on The BC Ale Trail.

If the international success of books such as Garrett Oliver’s The Brewmaster’s Table is anything to go by, it seems that many people appreciate beer as a drink equal to wine when it comes to complementing the food we eat. In fact, there is such a diverse range of beer styles available, with flavour notes from pine to coriander to dark fruit, that many see beer as the ideal beverage to pair with a good meal. 

Beer pairing dinners organized collaboratively between local food vendors and individual breweries or craft beer organizations can be a great opportunity to expand your beer palate. It’s also a good way to support the local economy. So far this summer, we’ve seen several breweries and restaurants step up to the plate (pun intended).  

On June 28, Victoria’s CAMRA chapter organized a family-style beer dinner in collaboration with the Heron Rock Bistro. A pre-dinner cocktail made with Driftwood Brewery spirits was followed by a hearty, three-course Bavarian-style meal, with each course accompanied by a choice of two beer pairings — and all choices were from BC craft breweries. According to CAMRA organizer Greg Garner, the event was a success and they’re hoping to host another one in fall or spring. 

Just one month after the CAMRA event, on July 28, Camp Beer Co. in Langley partnered with Townhall to host a sold-out Brewmaster’s Dinner. Five courses were served and each was paired with a different Camp beer, ranging from their Upstream Pale Ale to their Bumbleberry Forager. While another formal dinner is not in the immediate future, Camp is planning a summer send-off event on August 29 that will include a new beer release and custom food. 

Barnside Brewing in Ladner, one of BC’s farm-based breweries, has taken its first steps into food and beer pairing this summer with their “Between the Bines” outdoor dinners. Three are planned for August, and I was fortunate enough to attend the first one on August 11.

When I arrived, I was offered a choice of Barnside beers or non-alcoholic beverages (try their Roadpop Hop Water!) to enjoy while chatting on the grass alongside the hop fields. When dinner was scheduled to begin, guests were ushered to the long wooden table that had been set up between the hop bines, underneath the twinkling strands of lights criss-crossed above. It felt magical. 

The menu included five courses, each of which was paired with a Barnside beer — beginning with their Peach Brandy Barrel Aged Sour and ending with their Estate Barley Wine. The pours were large enough to give you the full flavour with your food, but small enough that they didn’t fill you up. I was able to fully enjoy the range of tastes. Credit must be given to Barnside’s very attentive and informative staff, as well as Rebel Rebel Barbecue, who had been smoking meat since 3:30 that morning in preparation for the event. They even let us take home the leftovers! All the food was produced by local farms and food vendors, and of course all beer was very local — grown and brewed on site. There’s one more Between the Bines dinner to go, on Friday, August 18. Email Barnside to get your ticket: events@barnsidebrewing.ca!

If you’re interested in taking your palate on an adventure with a beer and food pairing, check out some of these upcoming events: 

Date Night at Container Brewing

September 11, 18 or 25
Enjoy a curated beer pairing with an expertly created charcuterie board, finished off with some delicious housemade cookies!

Brewing BBQ Summer Sessions at Wildeye Brewing

August 20 & September 17
A barbecue feast featuring Chop & Chew

Summerland’s Finest: Summer’s End

August 25 at Giant’s Head Brewing
A red carpet-style event featuring a three-course meal and live music.

Sausage Party at Farm Country Brewing

September 23

An Oktoberfest Celebration featuring a German-inspired food menu, live music with The Oktoberators, limited edition branded steins, and the release of Farm Country’s award-winning Sausage Party German Festbier.

Glenrosa Farms Pizza at Mile Zero Brewing 

August 21 & September 4 (from 4:30pm until the dough runs out)
Delicious pizzas made to order in. Watch social media for the schedule after September 4.

The post Savouring and Sipping: Beer & Food Pairing Events appeared first on The BC Ale Trail.

Life is about choices. Currently, I’m munching on duck prosciutto and musing about what to choose next from the Indigenous game sampler platter in front of me. Elk juniper salami, homemade pickles, cedar jelly, and smoked cheddar are among the mouthwatering options. Dinner has been good to me so far.

“Try the pemmican mousse,” suggests Salmon n’ Bannock proprietor Inez Cook, a member of Bella Coola’s Nuxalk Nation, as she pours me a glass of Red Truck Beer Company’s Amber Ale. “It’s fantastic.”

Served with bannock crackers, the frothy dish features smoked bison meat ground into powder and blended with cream cheese and blueberries. I wish I’d ordered a second helping. Additionally, I’m loving the sockeye ceviche and sweetgrass-infused cherries.

Founded in 2010, Salmon n’ Bannock welcomes patrons in my hometown of Vancouver, specializing in wild fish and organic game. This cozy Indigenous-owned and operated restaurant on West Broadway added a sister location at art-laden YVR (Vancouver International Airport) in 2022. Salmon n’ Bannock offers one of many good reasons to explore the traditional unceded territories of the Sḵwx̱wú7mesh (Squamish), Stó:lō and Səl̓ílwətaʔ/Selilwitulh (Tsleil-Waututh), and xʷməθkʷəy̓əm (Musqueam) nations.

At a challenging time in Canada’s journey toward reconciliation, supporting local First Nations businesses is important and rewarding. While sampling craft beer safely and responsibly on the BC Ale Trail, you can also admire traditional and modern takes on West Coast Indigenous art.

Before digging into my main course, a hearty bison pot roast served with seasonal vegetables and horseradish, I check out the pieces on display in this intimately lit, lively room with black-and-red decor. BC artists like Darcy Joseph and Jon Erickson represent Indigenous culture with pride and diversity. Cedar carvings and paintings with titles such as Red Salmon and Spirit Wolf are available for purchase.

As I enjoy my dinner with a glass of Howe Sound Brewing’s Rail Ale Nut Brown, I’m already making plans to discover more Indigenous cuisine and art in Metro Vancouver.

I’ve set my sights on visiting some First Nations-affiliated breweries further afield in Metro Vancouver. For instance, Locality Brewing, a farm-based Langley brewery that identifies as Métis-owned, has hosted an on-site Métis Festival. It won the 2022 Indigenous Led Business of the Year Award at the BC Food and Beverage Awards. Achievements like these are propelled by Locality’s commitment to great beers, like its distinctively sweet and salty La Tayr Saskatoon Berry and Kelp Gose.

In 2020, New Westminster’s Another Beer Co. produced its limited-edition Askî Oci Saison. Incorporating local BC spruce tips, this beer creatively celebrated the heritage of Cree brewery co-owner Nadine (Hansen) Jopson, Métis artist Kayla MacInnis, and Métis herbal therapist Vanessa Prescott.

In Abbotsford, the 2014-founded, family-owned Ravens Brewing makes award-winning beers like Corvus Lingonberry Lime Gose. Co-owner Jocelyn Sweeting’s biological mother is Ojibwe.

Ravens Brewing states: “We would like to acknowledge the traditional ancestral shared territory of the Sumas First Nation and Matsqui First Nation. These two First Nations are part of the Stό:lō Nation. The Stό:lō people have lived in the Fraser Valley for 10,000 years. It is for this reason that we acknowledge the traditional territory in which we reside.”

When I head to Vancouver’s North Shore for an afternoon of bannock, biking, and breweries, I’m in luck at the downtown Waterfront Station. Boarding the Burrard Chinook, a SeaBus ferry that TransLink launched with a traditional First Nations ceremony in 2021, I take in its incredible external artwork depicting the life cycle of a salmon.

Inside the $32-million vessel, the artistic visions of collaborators Kelly Cannell, Siobhan Joseph, and Angela George are detailed on a panel, which I check out during the smooth 12-minute crossing over Burrard Inlet to Lonsdale Quay.

After renting a bike at the nearby Reckless Shipyards store, I pedal toward the Mosquito Creek Marina waterfront on the 6.5-kilometre Spirit Trail. This winding, paved path celebrates Indigenous culture.

Although I’m eagerly anticipating my lunch at the Mr. Bannock food truck, I keep pulling over to take photos. For instance, Wade Baker’s The Gateway to Ancient Wisdom (2008) offers an impossible-to-miss entrance to the marina, constructed with stainless steel and red cedar.

I find Mr. Bannock on a quiet side street. The food truck is nestled in a driveway, and I line up with Australian visitors to order my traditional bannock (or fry bread) and a hearty beef burger. On this sunny afternoon, it’s a satisfying way to fuel up for my local BC Ale Trail tour.

Black Kettle Brewing is just a five-minute bike ride away. I grab a seat on the parking lot patio and sip a pint of Back in Blackberry Sour. The 8,000-square-foot brewery, founded eight years ago by Bryan Lockhart, features other innovative creations by brewmaster Sarah Polkinghorne, who holds a degree in chemistry.

Stand-out Black Kettle beers include Trax Pale Ale, Cascade IPA and Don’t Feed the Bears White IPA. You can also take away beer to drink between 11 am and dusk at nearby Kings Mill Walk Park, thanks to North Van’s recently liberalized by-laws.

Cycling back along the Spirit Trail, I pause to check out Xwalacktun’s Thunderbird (2018). The five-ton basalt stone sculpture powerfully incorporates petroglyphs that evoke both this land’s ancient history and modern life.

I pull up outside the Lonsdale Quay Market, eager to check out a new pop-up venue called The Brewyard (open Thursday to Sunday through August 27, 2023). Located at the south end of the market with an open-air patio, it showcases the best of the Shipyards Brewing District, with seven different local breweries represented. It’s an excellent place to relax with a beer in the sun.

Gazing toward the white sails roof of Canada Place on the downtown Vancouver waterfront, I reflect on how our understanding of Indigenous culture and history has evolved since those white sails first went up for EXPO 86, the 1986 World’s Fair.

My last Spirit Trail stop before returning my bike is Beere Brewing, just minutes away on Esplanade. At this 2017-founded, family-owned brewery, the inventive, fun beer list ranges from Pinky Tuscadero, a classic raspberry lemonade sour, to Mental Floss, an accessible, double dry-hopped IPA. I pick up a four-pack of tall cans to go.

Right next to downtown Vancouver, more First Nations culture awaits in Stanely Park. The forested 1,000-acre urban park was once the site of an Indigenous village called X̱wáýx̱way, located near Lumberman’s Arch. You can book a Talking Trees Tour with Talaysay Tours, which sheds light on edible plants in Stanley Park, from licorice fern to salmon berries.

Today, the most-visited attraction in all of BC is the extraordinary collection of nine totem poles at Brockton Point. In 2008, artist Susan Point, who was born in Alert Bay and hails from the Musqueam Nation, added three red cedar portals. They represent male and female welcome figures, the bond between grandparents and grandchildren, and a Salish dancer and a killer whale respectively.

After visiting Brockton Point, it’s an easy stroll to the Stanley Park Pavilion, where you can sip Yellow Dog Brewing’s Chase My Tail Pale Ale or Neighbourhood Brewing’s Way of Life Hazy IPA on the patio.

There’s much more to explore. The Bill Reid Gallery in downtown Vancouver is dedicated to contemporary Indigenous Northwest Coast Art, celebrating the Haida master artist Bill Reid (1920 – 1998) and the diverse living cultures of the Northwest Coast.

Takaya Tours offers guided, interpretive paddles in replica ocean-going canoes, similar to those used historically by the Tsleil-Waututh Nation. Guests gently paddle in the protected waters of the Burrard Inlet and beautiful Indian Arm while guides from the Coast Salish Nation sing songs, tell legends, and point out ancient village sites.

I’m looking forward to viewing Blanketing the City IV: Cathedral Square, a public mural installation that dynamically evokes Coast Salish weaving traditions from three local First Nations. It attracts supporters of the annual Vancouver Mural Festival, and is less than a 10-minute walk from Steamworks, which has offered great craft beer in Gastown since 1995. A dramatic sequel, Blanketing the City V, covers an entire building on North Vancouver’s Burrard Pier.

Canadians still have a long way to go on the path toward reconciliation. Still, the choices we make with food and drink can bring us all closer together, and that’s never a bad thing.

June is Indigenous History Month. This month, and every month, you can seek out, learn, and celebrate the rich, diverse, and living Indigenous cultures in BC and beyond. There are more than 200 Indigenous communities in BC, and over 160 Indigenous-owned tourism operators and unique experiences, each with stories to share. For more information, visit Indigenous Tourism BC.

The post Discover Indigenous Food and Artwork along our BC Ale Trails appeared first on The BC Ale Trail.

Over the last couple years, some municipalities have rolled out rules allowing alcohol consumption in certain areas. This means you’re able to enjoy a delicious craft beer responsibly with your homemade snacks or favourite takeout as you soak up the sun in a beautiful park.

If you don’t live in a municipality that allows public consumption of alcohol, you can still visit local craft breweries that have picnic-esque outdoor spaces. Many either offer great food along with their beer or encourage folks to bring their own food. We’ve rounded up a few noteworthy spots in this post. So get creative!

Read on for picnic-perfect spots and take this as inspiration to discover something new this spring!

New Westminster

As of May 2021, residents and visitors of New Westminster can enjoy an alcoholic beverage in certain designated areas of select parks. Scope out one of the parks below, pick up some craft beer, and bring along a picnic to enjoy with your pals!

• Westminster Pier Park: On the grass festival lawn and the grass knoll beside it
• Moody Park: On the mixed-use grass fields south of the pool and south-west of the off-leash dog area (the corner of Tenth St and Sixth Ave)
• Hume Park: south of the off-leash dog and forested areas, and south of the pool and playground
• Sapperton Park: north of the playground and east of the spray park
• Port Royal Park: By the crescent field and the picnic shelters, north of the restrooms
• Grimston Park: At the open field and picnic area north of the wading pool
• Queen’s Park: west of the bandshell, and south west of the rose garden and arena

Breweries in New Westminster include Another Beer Co and Steel & Oak Brewing. Discover more on the North of the Fraser Ale Trail.

North Vancouver

Also in 2021, the City of North Vancouver passed a bylaw allowing alcohol consumption at specific public locations. The locations now include several parks and Cates Deck by Lonsdale Quay, soon to be home to Strathcona Brewing’s second location.  It also includes Shipbuilders Square in the Shipyards district which is close to several newer breweries:, North Point Brewing, House of Funk Brewing, and Beere Brewing.

For more information, check out the Vancouver’s North Shore Ale Trail.

Celebrate Picnic-ton in Penticton 

Okanagan Beach, on Okanagan Lake is one of the greatest pleasures of Penticton life. So, in 2020, when Penticton City Council voted to allow a pilot project of alcohol consumption there, many locals and visitors rejoiced. The decision became permanent this winter, and expanded to allow consumption year-round. The beach is within walking distance of a few of the city’s breweries, including Cannery Brewing, Neighbourhood Brewing, Highway 97 Brewing, and Slackwater Brewing. Recently, Penticton also expanded this to include Skaha Lake Beach which is within walking distance of Tin Whistle Brewing and Barley Mill Brew Pub & Bistro.

Penticton is so into picnics, they’ve created a whole event to celebrate them. Picnic-ton is an initiative to celebrate picnic culture and support local restaurants, breweries, and wineries. This year’s Picnic-ton will feature pop-up events on city streets so people can gather, eat outdoors, and enjoy free entertainment. You’re encouraged to order a takeout meal or beer (or purchase food at the Penticton Farmers’ Market) and head down to Pop-up Picnic-ton.

For more information, check out the Penticton Ale Trail.

Port Coquitlam

The City of Port Coquitlam allows alcohol consumption in 10 of its parks. This decision comes after what the city said was a successful pilot project in the summer of 2020 and “strong approval” in public feedback.

The 10 parks to allow alcohol consumption are:

• Castle Park
• Settlers Park
• Gates Park
• Lions Park
• Aggie Park
• Evergreen Park
• Cedar Drive Park
• Peace Park
• McLean Park
• Dominion Park

Breweries in Port Coquitlam include Boardwalk Brewing, Patina Brewing, Tinhouse Brewing, Taylight Brewing, and Northpaw Brewing. Discover more on the North of the Fraser Ale Trail. There are also several great options in Pitt Meadows and Maple Ridge.

Victoria’s Historic Market Square 

While public alcohol consumption is still not allowed in Victoria, historic Market Square’s inner courtyard area has become an ideal urban picnic-with-beer spot, thanks to resident brewery Whistle Buoy Brewing’s tented patio. You are allowed to bring your own food or order it from one of the nearby restaurants, including Green Cuisine, which has been serving up vegetarian fare there for as long as there have been vegetarians (or just about).

Sooke

Bad Dog Brewing is a popular spot with locals dropping in to fill a growler or pick up packaged beer to go. It’s also a fun stop for tourists enjoying a west coast escape in Sooke. Cyclists will enjoy it as a reward after a steady climb up the town centre—at least it’s mostly downhill from there. Enjoy some delicious food from Bad Dog’s own Hot Diggity Dog food trailer, including gourmet hot dogs (of course), burgers, wraps, smoked meat sandwiches and lots of other great options.

Whistle Buoy Brewing and Bad Dog Brewing can be found on the Greater Victoria Ale Trail.

Port Moody’s Brewers Row

The six breweries on Brewers Row in Port Moody all have patio spaces and in addition to the snack and food that some have available, they all welcome patrons to bring food with them or order it from food trucks, which tend to park right in front of the breweries for obvious reasons. The breweries all face Rocky Point Park along the shore of the Burrard Inlet so you can plan a hike or kayaking adventure while enjoying your picnic meal and sipping a beer. Brewers Row includes: Brave Brewing Co, Moody Ales & Co., Parkside Brewery, Twin Sails Brewing, Rewind Beer Co, and Yellow Dog Brewing.

For more information, check out the Port Moody Ale Trail.

Fraser Valley 

The Fraser Valley is agricultural heaven, and several of the breweries there have ideal outdoor spaces that are perfect for picnicking. It’s hard to beat Field House Brewing’s Beer Lawn out front of their Abbotsford brewery; Old Yale Brewing in Chilliwack also has a big Front Porch space along with its Campfire Kitchen in a converted Airstream Trailer; and don’t forget the large outdoor spaces at Farmhouse Brewing, which even include a mini-golf area and resident chickens. Most of Langley’s breweries also have gorgeous picnic spaces, including Locality Brewing, Five Roads Brewing and Camp Beer Co.

For more information, check out the Fraser Valley Ale Trail.

Sunshine Coast

The aptly nicknamed Brewer’s Coast has a host of options to choose from for scenic spots to enjoy some tasty eats and craft beer. 

Farm-based Persephone Brewing has a fantastic space for picnicking, including wooden benches, tables, and grassy areas where you can spread a blanket. Bring your own food or enjoy something from the kitchen or the wood-fired pizza ovens. If you time it right, they may also have produce fresh from the farm available at the on-site farm stand. 

At the other tip of the coast, Townsite Brewing has opened a large family- and pet-friendly beer garden. Enjoy a picnic from one of the nearby local restaurants while sampling tasty beers in comfort.

In between, you’ll also find welcoming patio spaces at 101 Brewhouse + Distillery and Batch 44 Brewery & Kitchen, plus views that can’t be beat from the rooftop patio at Tapworks Brewing Company.

For more information, visit the Sunshine Coast Ale Trail.

Other Possibilities

Throughout British Columbia, many craft breweries have excellent patio spaces. So check with your local brewery about their food options or to see if they are okay with you bringing your own food. Presto: a patio craft beer picnic!

BC Ale Trail App

Don’t forget to download the free BC Ale Trail app before you go! Check-in at each brewery you visit to collect points and earn rewards (at participating locations). You’ll also find a selection of liquor stores, taphouses and visitor centres in the app.

The post Does Your Fav Beer Taste Better When Enjoyed Outdoors? Explore our Spring Picnic Tips. appeared first on The BC Ale Trail.

It’s not surprising to see Vancouver Island chefs incorporating these local delicacies into their menus, however, with the rise of the farm-to-pint movement, we are starting to see locally farmed ingredients showing up in our beer.

From Nanoose Bay to Qualicum Beach, here is a quick culinary guide to mid-island breweries and eateries incorporating locally farmed ingredients into their plates and pints. All of these breweries can be found on the Vancouver Island Part II Ale Trail.

Rusted Rake, Nanoose Bay

Rusted Rake Brewing co-owners Jodie Gemmell and husband Will Gemmell were no strangers to small but charming Nanoose Bay, Will was actually born and raised in this farming community. So when they stumbled upon a 100-year-old hay farm in foreclosure with no electricity and no infrastructure in the area they decided to move back with a vision of turning the property into a farm-to-table restaurant.

Flash forward 10 years and a lot has changed. Originally, they had planted red fife wheat, vegetables and housed some livestock, all used in their popular restaurant called Rusted Rake. However, in 2019 they were forced to change their business plan due to complicated ALR (Agricultural Land Reserve) rules, hence Rusted Rake Brewery was conceived. The couple reached out to the family for help and Jodie’s sister Jennifer Nichols and husband Craig Nichols jumped on board to create a truly unique gastro-brewery experience. The wheat and vegetables were replaced with 5 acres of barley, the base for all of their beer brewed by David Woodward, a highly experienced brewmaster with over 20 years in the business and plenty of awards under his belt. The use of their own barley, malted less than a kilometer away, allows them to truly control the taste and quality of the main ingredient in their product; a very unique opportunity for a brewery. Not to mention the joy of being able to sit on a patio and overlook a gorgeous field of golden grains that inevitably end up in your glass. Woodward has created six core beers in the line-up: a toasty pale ale, a resiny and tropical IPA, a Mexican-style lager, a luscious coffee stout using locally roasted coffee, a hazy pale ale utilizing their own grown oats, a Belgian witbier, and a spruce tip IPA teeming with locally foraged spruce tips.

In keeping with their restaurant roots, chef Bryce Cowan was kept on to create dishes to accompany the beer menu. Like their previous project, the food is west-coast, unpretentious, and a celebration of the bounty of the island. The Brewhouse Burger is incredible, served with bacon, cheese, an onion/red pepper/jalapeno mix, and their house-made blueberry ketchup with their own grown blueberries. The Smoked Brisket Plate is comfort food at its best with a melt-in-your-mouth slow smoked brisket served with Yorkshire pudding, black garlic demi-glace, spaetzle, and prepared vegetables. Garlic is another crop grown on the farm. The chicken and pickles dish is topped with a dreamy rosemary maple sauce and their homemade pickles. They also serve a Sunday brunch and use a local bakery for their desserts. The space is rustic and welcoming, a comfortable gathering place for locals and travellers looking to experience a little taste of Nanoose Bay.

Seascape Restaurant, Nanoose Bay

Another new establishment in Nanoose Bay is Seascape Restaurant, a stunning seafood-focused restaurant with spectacular marina views. It’s always nice to see local seafood on a menu and there are a few stand-out dishes here that include the best from our shores. The steamed clams with shallots and white-wine garlic butter sauce are incredible and the mussels and fries with a cream sauce and house-made focaccia are definitely worth an order. The extensive cocktail menu showcases some great Island made spirits including Duncan’s Stillhead Blackberry Gin and Victoria’s Empress Gin.

Cedars Restaurant & Lounge, Parksville

Cedars is a rustic restaurant that’s part of the Tigh-Na-Mara resort, a beloved island getaway that’s been in business for over 70 years. Chef Eric Edwards has been at the restaurant since its inception over 30 years ago. “They basically built the restaurant around me,” Edwards said with a hearty laugh. The menu is classic, comfort, and Canadian with hearty dishes like fish & chips, bacon-wrapped meatloaf, and salmon wellington. They also have a pizza oven and make some tasty classic pizza that is popular on their take-out menu. The stand-out dish is the Gemelli Pasta. This decadent pasta bowl uses local Cowichan Valley Pasta, a Vancouver Island company that makes gourmet dried pastas using locally farmed grains. The dish includes plenty of garlic, heirloom tomatoes, green onions, peppers, and spinach topped with some olive oil and cheese.

Mount Arrowsmith Brewing Company, Parksville

There is truly nothing better than a good beer paired with good pizza and thankfully the team at Mount Arrowsmith Brewing is doing both exceptionally well. This family-run brewery launched in 2017, setting a very high bar for subsequent breweries in the mid-island region. In 2019 they released their first limited-edition SPRUT – Spruce Tip Brut IPA. This beer utilizes locally harvested Sitka spruce tips from the area. In 2022 this beer won GOLD at the World Beer Cup in the hyper-competitive experimental IPA category. In addition to the beer, Chef Garrett Livesay is creating some exceptional hand-tossed New York-style pizza. The dough incorporates their Jagged Face IPA into the dough, adding complexity and a nice light crust. The house-made buffalo sauce contains the award-winning Arrowsmith Blonde beer. Be sure to order the Kickin’ Chicken Pizza; IPA-infused dough topped with the house-made buffalo blonde ale sauce with shredded chicken thigh, red onions, green peppers, and a habanero ranch drizzle. Pairs perfectly with a cold pint of beer.

Realm Food Co, Parksville

Getting excited about healthy food can be hard but luckily chef and owner James Hannah at Realm is changing that. Most known for their tasty bowls, tacos, and their daily “donut of the moment,” the list of local island farms, butchers, bakers, and coffee makers that Hannah works with is long. Burnt Honey ice cream from Nanaimo, Tofino Coffee Roasters as their drip, Vancouver Island Hot Sauce on the tables, and Loveshack Libations beer on the drink menu. The West Coast Bowl is full of island-grown goodness including carrots, beets, sprouts, kale and locally sourced albacore tuna. Definitely order it with their house-made kimchi! Other dishes worth mentioning are the Ramen, made with their homemade bone broth, the grilled fish tacos, and their daily donut.

Fern + Cedar Brewing Company, Qualicum Beach

Despite only being in business for less than a year, this big, bright, purpose-built brewery has already established itself as a must-visit destination on the mid-Island. Fern + Cedar brewer Wes Bain is creating consistently crushable brews with their core line-up including a gently hopped lager, a crisp West coast pale ale, a dark ale, and a New England style IPA. However, the restaurant at Fern & Cedar is worth the visit alone. Head chef Michael Sproul has created an inventive, family-friendly, west-coast leaning menu that includes extremely popular items like the fried chicken sandwich, a huge cod & chips, and a decadent BBQ lamb shoulder. But tucked away in the sides & salads part of the menu are two hidden gems utilizing some amazing local ingredients. The Clam, Crab, and Smoked Salmon Chowder is full of seafood sourced coast to coast with local smoked salmon, clams, and crab from Nova Scotia. Inspired by the local Indigenous community, the Bannock dish is incredible. Light and crispy deep-fried Bannock served alongside a cedar jelly and maple-cranberry preserve. The cedar is picked literally outside the doors of the brewery and the cranberries are from various BC producers.

De L’Ile Restaurant and Bakery, Qualicum Beach

Truly a hidden gem, De L’Ile is a bakery/fine-dining restaurant that features mostly locally sourced and foraged ingredients, some from their rooftop garden, with an ever-changing menu depending on what is in season. Their multi-course Carte Blanche menu is the best way to experience the skills and creativity of chefs and owners Milena Ficza and Will Cook, two classically trained chefs that have worked in some of the most famous farm-to-table restaurants on the Island including Sooke Harbour House and Glenrosa Farm Restaurant in Metchosin. If you are unable to attend dinner, make sure to stop by during the day to visit the bakery. They use Island-grown grains and mill the flour on site! The Coffee Kombucha Caramel Knot has a cult-like following and the sourdough bread is incredible.

Qualicum Beach Cafe, Qualicum Beach

Qualicum Beach Cafe is a stunning seaside restaurant not to be missed on any Island road trip. Their sister restaurant, Water St. Cafe, has been a staple in the Vancouver fine-dining scene since 1988 and the talent and passion are definitely apparent in their creative menu, BC-focused wine list, and incredible service. They use a few local farms in their dishes including Echo Valley potatoes, Fanny Bay oysters, and seafood from Natural Gifts. The seared tuna dish is terrific, and the mushroom gnocchi is perfect.

LoveShack Libations, Qualicum Beach

LoveShack Libations brewer and owner Dave Paul is making some great beer in this very tiny brewery in Qualicum Beach. He has a few mainstays that you can sip inside the tasting room (a Kolsch, a cream ale, a dark IPA, and a porter) but what makes Dave’s beer so unique is his creative seasonal offerings. He often partners with Marie Hopwood, a professor of archaeological anthropology at Vancouver Island University in Duncan. Together they recreate 5000-year-old beer recipes using some local ingredients. They just released Date with a Dynasty, an ale based on an Egyptian beer with emmer and einkorn, two of the first domesticated grains, that Dave sources from Tru Grain based in Cowichan. It is sweetened with dates and dry-hopped with a dukkah spice mix. Dave also often includes locally grown hops in his beer. The recently released I Do Ale is a fresh-hopped IPA with hops that were foraged from four different people’s yards in Parksville Qualicum Beach.

For more Vancouver Island ale-ventures, check out the Vancouver Island Part I and Vancouver Island Part II Ale Trails!

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